Bittersweet Chocolate Tart with Brandied Fig Compote

French pastry kitchens have long favored the chocolate tart for its sleek contrast of crisp shell and silken filling. This version pairs bittersweet 70% chocolate with a brandied fig compote that adds warm, jammy depth.

Serves 6 · 40 min prep · 45 min cook

Estimate for one serving

• 485 cal
• 6g protein
• 52g carbs
• 29g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter
• 1 egg yolk
• 1-2 Tbsp ice water
• 8 oz dark chocolate (70%)
• 1 cup heavy cream
• 2 Tbsp unsalted butter
• 1 tsp vanilla extract
• 1 1/2 cups dried figs
• 1/2 cup brandy
• 1/3 cup brown sugar
• 1 tsp orange zest
• 1 cinnamon stick
• 1/4 cup water

Instructions

1. 1Pulse the flour, powdered sugar, and salt in a food processor until combined. Add the cold butter pieces and pulse until the mixture looks like coarse crumbs with a few pea-sized bits remaining.
2. 2Add the egg yolk and pulse briefly, then drizzle in ice water one spoonful at a time just until the dough starts to clump when pinched. Turn the dough out, press into a disk, wrap, and chill for 30 minutes until firm.
3. 3Preheat the oven to 375°F. Roll the chilled dough on a lightly floured surface into a 12-inch circle and ease it into a 9-inch tart pan with a removable bottom, pressing gently into the corners. Trim the overhang and prick the base all over with a fork.
4. 4Line the crust with parchment and fill with pie weights or dried beans. Blind-bake for 15 minutes, then carefully remove the weights and parchment and bake another 8-10 minutes until the crust is pale golden and set. Cool completely on a rack.
5. 5While the crust cools, make the brandied fig compote: combine the dried figs, brandy, brown sugar, orange zest, cinnamon stick, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
6. 6Reduce heat to low and cook the figs, stirring occasionally, for 12-15 minutes until they plump and the liquid reduces to a glossy, spoonable syrup. Remove the cinnamon stick, mash a few figs lightly with a spoon for texture, and set the compote aside to cool slightly.
7. 7Chop the dark chocolate and place it in a heatproof bowl. Warm the heavy cream in a small saucepan until it just begins to simmer the edges, then pour it over the chocolate. Let stand 2 minutes, then stir slowly until completely smooth and glossy.
8. 8Stir the remaining butter and vanilla into the chocolate ganache until melted and fully incorporated. Pour the warm ganache into the cooled tart shell and smooth the top with an offset spatula.
9. 9Chill the filled tart in the refrigerator for at least 1 hour until the ganache is firmly set but still slightly soft in the center when pressed.
10. 10Just before serving, spoon the warm or room-temperature brandied fig compote generously over the center of the tart so the syrup glazes the chocolate. Slice with a hot knife and serve immediately so the boozy fruit shines against the bittersweet chocolate.